Beat the eggs in a bowl with the coconut milk.
Heat a safe nonstick skillet over low heat and add the oil. When oil begins to shimmer pour in the egg mixture.
Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a wooden spoon or spatula, until the eggs are just set.
Stir in the basil.
Serve.
Serving size:
Calories: 229.8
Omega-6 / Omega-3 ratio: 16 : 1
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